- 1 pound ham hocks, smoked turkey wings, or smoked neck bones
- 1 teaspoon House Seasoning, plus more for seasoning, recipe follows
- 1 teaspoon seasoned salt
- 1 tablespoon hot sauce (recommended: Texas Pete)
- Olive oil, for drizzling
- 1/2 large bunch collard greens
- 4 tablespoons (1/2 stick) butter
- 1 (8-ounce) package cream cheese, softened
- 70 wonton wrappers, approximately
- Peanut oil, for frying
Meanwhile, wash the collard greens thoroughly. Remove the thick stem that runs down the center of the greens by holding the stalk in 1 hand and stripping the leaves from the stalk with your other hand. Stack 6 to 8 leaves on top of each other, roll up, and slice into 1/2 to 1-inch ribbons. Place the greens in the pot with the meat. Add the butter. Cook the greens, stirring occasionally, until the greens are tender, about 45 minutes to 1 hour. When they are done, taste and adjust seasoning.
Remove the collard greens with a slotted spoon and transfer to a large bowl. Remove ham hock and chop into pieces. Place into bowl with collard greens. Mix in the softened cream cheese, working it into the mixture.
Have a bowl of water ready and dip your finger in it, running it along the seams of the wonton before pressing to seal. Place a scant teaspoonful of the collard green mixture in the center of a wonton wrapper and fold into a triangle. Repeat with the remaining wrappers. Place on a parchment or waxed paper lined baking sheet, covered with a damp paper towel, until ready to fry.
Heat 3-inches peanut oil in a heavy deep pot to 350 degrees F.
Fry the wontons in batches until they are golden brown, about 3 to 4 minutes per batch. Place on paper towels to drain and allow to cool for 5 minutes before serving.
- 1 cup table salt
- 1/4 cup pepper
- 1/4 cup garlic powder
Mix the ingredients together and store in an airtight container for up to 6 months. Use as a seasoning on meat and when cooking vegetables.
Yield: 1 1/2 cups